Triple gingerbread

Yield: 10 Servings

Measure Ingredient
3 cups Flour
1 tablespoon Cinnamon
2 teaspoons Baking soda
1½ teaspoon Clove
1 teaspoon Ginger
¾ teaspoon Salt
1½ cup Sugar
1 cup Vegetable oil
1 cup Unsulfured light molasses
½ cup Water
2 larges Eggs
1 tablespoon Ginger, minced
\N \N Ginger, crystallized

Preheat over to 350F. Butter and flour 10" diameter spring form pan. Sift first 6 ingredients into medium bowl. Combine sugar, oil, molasses, water, eggs, and fresh ginger in large bowl; wisk to blend. Mix in crystallized ginger. Stir in dry ingredients. Pour batter into prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour. Cool cake in pan on rack 1 hour (cake may fall in the center) Run small sharp knife around pan sides to loosen cake. Release pan sides from cake. Serve slightly warm or at room temperature. Can be prepared 1 day ahead. Wrap in foil and refrigerate. Bring to room temperature before serving.

Per serving: 463 Calories; 23g Fat (44% calories from fat); 5g Protein; 60g Carbohydrate; 36mg Cholesterol; 425mg Sodium Posted to FOODWINE Digest 02 Dec 96 Recipe by: Barbara Taub/tpogue@...

From: terry pogue <tpogue@...> Date: Tue, 3 Dec 1996 16:05:20 +0100

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